Back from our first, ever, 3 day retreat and it looks like everyone loves the 3 day idea!
Got a lot done on my Italy scrapbook, hmmm, maybe I'll have to make that plural.....scrapbooks.
Rome is 95% done!
An update on "the dessert"! Before making a recipe, I check all the reviews because sometimes recipes need to be tweaked. I did tweak this one and here it is:
Freezer Caramel Drizzle Pie
Crust:
2 cups graham crumbs
1/3 cup stick butter, melted
1/3 cup sugar
Place in a spring form pan and bake at 350, for 10 minutes. Take out and cool.
Filling and Topping Ingredients:
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) package cream cheese, softened
1 (16 oz.) container Cool Whip, thawed
1 (12 oz.) jar caramel ice cream topping
3 Tablespoons butter
1 (7 oz.) package shredded coconut
1 cup chopped pecans
Directions:
1. Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
2. In a large mixing bowl, whip together, condensed milk and cream cheese until fluffy. Fold in whipped topping.
Spoon 1/2 of cream cheese mixture onto crust.
Drizzle with caramel topping.
Repeat layers with remaining cream cheese mixture and caramel.
Top with coconut and pecan mixture.
Freeze overnight, take out and thaw 1/2 hour before serving.
Please note: I halved the coconut/pecan topping and added to first cream cheese mixture layer. So
Cream cheese mixture
Caramel
Coconut/pecan
Cream cheese mixture
Caramel
Coconut pecan
I think I might try it the original way next time, so that the topping is very full!
Enjoy!!!

